15-Minute Sheet Pan Chicken Fried Rice

This post may contain affiliate links. 15-Minute Sheet Pan Chicken Fried Rice – Easy HEALTHIER “ fried rice ” that ’ s actually baked and not fry ! ! Full of authentic spirit and quick faster than you can call for takeout ! ! Perfect for busy weeknights and a family FAVORITE ! !
15-Minute Sheet Pan Chicken Fried Rice – Easy HEALTHIER “fried rice” that’s actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!! Perfect for busy weeknights and a family FAVORITE!!

How To Make Sheet Pan Chicken Fried Rice

Two of the most popular peak 10 recipes on my web site for the past many years are this easy Better-Than-Takeout Chicken Fried Rice and Easy Better-Than-Takeout Shrimp Fried Rice. You guys love your fry rice. so hera ’ s a sheet pan version.

This sheet pan chicken fry rice is sol easy, quick in 15 minutes, full of authentic fried rice season, minus any actual fry which keeps it healthier .
Simply add chicken to a sheet pan, drizzle with toasted sesame oil, and bake for 10 minutes .
then add cooked rice, freeze peas and carrots ( no need to thaw in progress ), soy sauce sauce, and bake for just a copulate more minutes before stirring in scrambled eggs and garnishing with green onions .
The easiest busy weeknight dinner ever that the whole family will love and no takeout nor frying was involved .
15-Minute Sheet Pan Chicken Fried Rice - Easy HEALTHIER

Time-Saving Shortcut

For the rice I used three 8.5-ounce packets of Uncle Ben ’ s ready Rice in the Fried Rice flavor that I cooked for 90 seconds in my microwave before adding to the sheet pan and baking it concisely .
It ’ s a newly flavor of cook Rice I barely saw in my grocery store store. It ’ s so raw I couldn ’ thyroxine find an Amazon link. The packages are 3 ounces smaller ( 8.5 ounces each ) than the usual 8.8-ounce sized packets in most other flavors .
I besides recommend cook Rice in this Teriyaki season or simply original .
I use ready Rice to save time because I am not the type of person that just has leftover rice laying around. If you are, then you don ’ thyroxine need my shortcut. You plainly need about 6 cups of previously cooked rice .
If you want to prepare rice on your own first for this recipe, of naturally, be my guest. Use white, brown, long grain, etc. or whatever is your darling rice. You may need slenderly more soy sauce sauce than I used if you are using scrape, impertinently made rice but use your judgment .
15-Minute Sheet Pan Chicken Fried Rice - Easy HEALTHIER

How Does The Sheet Pan Chicken Fried Rice Taste

To me this tastes like ease food, minus unnecessary fat and calories .
The chicken is blue, the rice is tender, I adore the juicy bursts of peas and carrots, and everything is lightly coated in a concoction of soy sauce and sesame vegetable oil. It ’ s not greasy or gloppy, nor is it dry ; it ’ s equitable perfective .
If you ’ re golden enough to have leftovers, it ’ s perfect for work or school lunches the next day. asian food has a way of tasting even better the next day, if that ’ s potential to have leftovers since is eat-right-off-the-sheet-pan style of good .
15-Minute Sheet Pan Chicken Fried Rice - Easy HEALTHIER
15-Minute Sheet Pan Chicken Fried Rice - Easy HEALTHIER
15-Minute Sheet Pan Chicken Fried Rice – Easy HEALTHIER “fried rice” that’s actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!! Perfect for busy weeknights and a family FAVORITE!!

Yield: 5

15-Minute Sheet Pan Chicken Fried Rice

Prep Time

3 minutes

Cook Time

12 minutes

Total Time

15 minutes

15-Minute Sheet Pan Chicken Fried Rice – Easy HEALTHIER “ fried rice ” that ‘s actually baked and not fry ! ! Full of authentic flavor and quick faster than you can call for takeout ! ! Perfect for busy weeknights and a family FAVORITE ! !

Ingredients

  • 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
  • 2 to 3 tablespoons toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • three 8.5-ounce packets prepared rice, cooked according to package directions (about 6 cups cooked rice)
  • 3/4 to 1 cup frozen peas and carrots blend
  • 1/3 cup lite soy sauce, or as desired
  • 2 large eggs, scrambled
  • 2 to 3 tablespoons green onions, diced into thin rounds

Instructions

  1. Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
  2. Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn’t thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
  3. While the chicken and rice cook, scramble the eggs on the stove.
  4. Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip – If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
  5. Add the green onions, stir to combine, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Notes

1. For the rice, I used three 8.5-ounce packets Uncle Ben ‘s ready Rice, Fried Rice flavor that I cooked for 90 seconds in my microwave before adding to the plane pan and baking it concisely. It is a modern relish of ready Rice I barely saw in my grocery store memory. I would besides recommend this Teriyaki spirit or merely your favored cook rice, i.e. white, brown, long grain, etc. I use ready Rice to save time .

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving:

Calories:

403

Total Fat:

15g

Saturated Fat:

3g

Trans Fat:

0g

Unsaturated Fat:

11g

Cholesterol:

164mg

Sodium:

1061mg

Carbohydrates:

22g

Fiber:

1g

Sugar:

2g

Protein:

42g

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source : https://nutritionline.net
Category : Healthy